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Martin PARR
Food
Paris Galerie du Jour 1995 In-8 à l'italienne Broché, couverture illustrée Edition originale
Reference : 005587
Edition originale tirée à 500 exemplaires. Publication d' Agnès B. 48 photos couleurs de Martin Parr, imprimées à pleine page, sans aucun texte. Très bon exemplaire 0
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5 book(s) with the same title
Farm to Table. Art, Food, and Identity in the Age of Impressionism
Eschelbacher, Andrew and Lloyd DeWitt: Farm to Table. Art, Food, and Identity in the Age of Impressionism. 2024. 224 pages with 110 illustrations. Hard cover. 28 x 24cms. An exploration of France's relationship to food as represented in late 19th century French art. Five essays address depictions of food from cultivation to consumption, including wheat and dairy; discuss the implication of food in understanding gender and colonialism; and lastly, the French food phenomena in late 19th century America. Followed by an illustrated catalogue of 64 works.
An exploration of Franceâs relationship to food as represented in late 19th century French art. Five essays address depictions of food from cultivation to consumption, including wheat and dairy; discuss the implication of food in understanding gender and colonialism; and lastly, the French food phenomena in late 19th century America. Followed by an illustrated catalogue of 64 works. Text in English
Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean.
<p>Introduction Sally Grainger Recipe: Pickle de légumes with oinogaron Sylvie Yona Waksman Introduction. The POMEDOR project “People, pottery and food in the medieval Eastern Mediterranean” Andrew Dalby The making of the Byzantine dinner, by a participant observer Cyprus and the Levant Sally Grainger Recipe: Bouillon léger de poissons et fruits de mer (monokythron) Philippe Trélat Du lac de Limassol aux tables de Nicosie: pêcheries et consommation de poisson à Chypre sous la domination latine (1191‑1570) Gilles Grivaud Les tavernes (canutes) comme instruments de contrôle économique et social dans le royaume de Chypre aux XIIIe‑XVIe siècles Nicholas Coureas Food, wine and the Latin clergy of Lusignan Cyprus (1191‑1473) Ruth Smadar Gabrieli, Sylvie Yona Waksman, Anastasia Shapiro, Alessandra Pecci Archaeological and archaeometric investigations of cooking wares in Frankish and Venetian Cyprus Edna J. Stern, Sylvie Yona Waksman, Anastasia Shapiro The impact of the Crusades on ceramic production and use in the southern Levant: Continuity or change? Elisabeth Yehuda Between oven and Tannur: “Frankish” and “indigenous” kitchens in the Holy Land in the Crusader period Anastasia Shapiro, Edna J. Stern, Nimrod Getzov, Sylvie Yona Waksman Ceramic evidence for sugar production in the ‘Akko plain: Typology and provenance studies Richard Jones, Anthony Grey Some thoughts on sugar production and sugar pots in the Fatimid, Crusader/Ayyubid and Early Mamluk periods in Jordan Byzantium and beyond Sally Grainger Recipe: Quail pie & Mixed pulses Ilias Anagnostakis “What is plate and cooking pot and food and bread and table all at the same time?” Béatrice Caseau Dogs, vultures, horses and black pudding: Unclean meats in the eyes of the Byzantines Nikos D. Kontogiannis, Stefania S. Skartsis, with contributions by Giannis Vaxevanis, Sylvie Yona Waksman Ceramic vessels and food consumption: Chalcis as a major production and distribution center in the Byzantine and Frankish periods Elli Tzavella Corinth: beyond the forum. Use of ceramics, social implications and settlement pattern (12th‑13th centuries) Joanita Vroom Eating in Aegean lands (ca 700-1500): Perspectives on pottery Iryna Teslenko The composition of church festive meals in a medieval Christian community in the southern Crimea, based on ceramics and faunal materials Zeynep Mercangöz A pottery production for whom and for what target? Thoughts on pottery finds from Kadıkalesi (Kuşadası) excavation Michel Balard L’approvisionnement des villes d’Orient par les marchands italiens (XIIIe‑XVe siècle) Vedat Onar Animals in food consumption during the Byzantine period in light of the Yenikapı metro and Marmaray excavations, Istanbul Anna Elena Reuter Food production and consumption in the Byzantine Empire in light of the archaeobotanical finds Chryssa Bourbou The biocultural model applied: Synthesizing research on Greek Byzantine diet (7th‑15th century AD) Jacques Burlot, Sylvie Yona Waksman, Beate Böhlendorf‑Arslan, Joanita Vroom Changing people, dining habits and pottery technologies: Tableware productions on the eve of the Ottoman Empire in western Anatolia Filiz Yenişehirlioğlu Ottoman period sources for the study of food and pottery (15th‑18th centuries) Trading goods, trading tastes Sally Grainger Recipe: Omelette soufflée & Sweet salad Evelina Todorova One amphora, different contents: The multiple purposes of Byzantine amphorae according to written and archaeological data Alessandra Pecci, Nicolas Garnier, Sylvie Yona Waksman Residue analysis of medieval amphorae from the Eastern Mediterranean Yana Morozova, Sylvie Yona Waksman, Sergey Zelenko Byzantine amphorae of the 10th-13th centuries from the Novy Svet shipwrecks, Crimea, the Black Sea: Preliminary typology and archaeometric studies George Koutsouflakis The transportation of amphorae, tableware and foodstuffs in the Middle and Late Byzantine period: The evidence from Aegean shipwrecks Valentina Vezzoli Food habits and tableware in Venice: The connection with the Mamluk Sultanate Concluding remarks Johannes Koder Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean: Concluding remarks to the POMEDOR symposium </p> Lyon, 2021 MOM éditions 508 p., illustrations, broché.
Neuf
Reference : 67384
Food & History - 23:1 (2025) Food and Body in Colonial Contexts, 1600-1900
, Brepols - Harvey Miller, 2025 Paperback, Pages: 188 pages, Size:178 x 254 mm, Illustrations:5 b/w, Language(s):English, French, *New. ISBN 9782503615493.
TABLE OF CONTENTS Olga TRUFANOVA and Julia HERZBERG Food and Body in Colonial Contexts: An Introduction Angelina KALASHNIKOVA The Food Supply Challenges of Remote Siberian Forts: A Case Study of Lensky Fort in the Seventeenth Century Gabrielle ROBILLIARD-WITT Old Foods, New Spaces and Bodies In-Between: (Re-)encountering Food and Drink at the Pietist Mission in Tranquebar, 1706-30 Chechesh KUDACHINOVA Scenes of Starvation and Survival Cannibalism: Colonial Food Security and Violence in Seventeenth-Century Siberia Markus J. DIEPOLD ?For They Fed Lustily, Drank Heartily, and were Very Greasy Before They Finished Their Dinner?: The Material Politics of Hospitality at the Lancaster Treaty of 1744 Kaluba Jickson CHAMA ?Women?s Stronghold?: Cassava and the Transformation of the Status of Women in Pre-colonial Zambia L. Sasha GORA Muktuk and Culinary Borders in the North American Arctic since 1867 Book Reviews / Comptes-rendus Ulbe BOSMA, The World of Sugar. How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2000 years (Boston: Harvard UP, 2023), 448 pp. ISBN 9780674279391. Nicolas LARCHET Jean-Louis DURAND, Sacrifier en Gr ce et ailleurs. De l?anthropologue et du terrain, in Dominique JAILLARD, Cl o CARASTRO ( ds). (Grenoble : J r me Million, 2022), 640 pp. ISBN 978-2-84137-403-8. V ronique MEHL Lisa PIERACCINI, Laurel TAYLOR (eds), Consumption, Ritual, Art, and Society (Turnhout: Brepols, 2023), 132 pp., 59 ills ISBN 978-2-503-60215-8. Laura M. BANDUCCI Fabien KNITTEL, La fabrique du lait : Europe occidentale, Moyen ge ? XXe si cle (Paris: CNRS ditions, 2023), 211 pp. ISBN-10: ?2271146445. Fernando COLLANTES Anne MENDELSON, Spoiled. The Myth of Milk as Superfood (New York, Columbia University Press, 2023), 396 pp. ISBN-13: 978-0231188180. Fabien KNITTEL Daniel E. BENDER, The Food Adventurers. How Around-the-World Travel Changed the Way We Eat, London: Reaktion Books, 2023, 336 pp., 48 ills ISBN 978-1-7891-757-5. Rita D'ERRICO Cyrille LAPORTE, Figures de cuisiniers De l?artisan l?assembleur (Paris : Classiques Garnier, 2023), 239 p. Collection Histoire des techniques n 29. ISBN-10 : ?2406149064. Arthur HACOT Stefano MAGAGNOLI, Vinaigre balsamique de Mod ne. Un go t italien la conqu te du monde (Tours : Presses Universitaires Fran ois Rabelais, 2023), 324 pp. ISBN: 978-2-86906-904-6. Paolo TEDESCHI Pierre-Antoine DESSAUX, Vermicelles et coquillettes. Histoire d?une industrie alimentaire fran aise (Tours : PUFR, 2023), 312 pp. ISBN : 978-2-86906-901-5. Francesco CHIAPPARINO Christophe LUCAND, Le vin des nazis. Comment les caves fran aises ont t pill es sous l?Occupation (Paris: Grasset, 2023), 350 pp., ISBN: 978-2246824930. Matthieu LECOUTRE Naa Oyo A. KWATE, White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation (Minneapolis: University of Minnesota Press, 2023), 472 pp. ISBN 978-1-5179-1109-6. Jennifer JENSEN WALLACH
Exploring the food chain. Food production and food processing in Western Europe, 1850-1990,
Turnhout, Brepols, 2009 Paperback, 289 p., 156 x 234 mm. ISBN 9782503517797.
Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially. This was not only the case for basis products as corn and potatoes, but also and especially for more expensive, quality products as meat, fish and dairy produce. These developments generated, together with the essential technological innovations, the creation and development of modern food processing in specialized shops and factories. In only a few decades these industries transformed from an important complement to the primary agricultural production on the farms to a much comprising industrial business. At the end of the 20th century food processing has evolved into a modern, high-tech industry, dominated by a few large enterprises, offering a wide range of products. This volume aims to turn the spotlight on this often neglected but important link in the food chain. Languages: English.
Stocks, seasons and sales. Food supply, storage and markets in Europe and the New World, c. 1600-2000
, Brepols, 2019 Paperback, x + 224 pages, Size:156 x 234 mm, Illustrations:30 b/w, 23 tables b/w., Language: English. ISBN 9782503585093.
Summary This book presents ten case-studies by eminent scholars dealing with food supply, storage and markets from c. 1600 to c. 2000. Together they present a long-term history of the tools to regulate the rhythms and seasonal patterns of the food production and distribution process. How were the vast flows of staple food needed for metropolitan areas organised? What practical difficulties had to be overcome to preserve this food safely? Did people respond to price patterns in search for profit? Were governments successful in imposing regulation? In dealing with these issues, the contributing authors adopt different approaches and investigate cases from England, Belgium, Germany, Austria, Italy, France and Mexico. The focus on the stocks and flows of grains and other foodstuffs raises new questions combining economic, social, political, and environmental issues in the study of agricultural markets and food policies. TABLE OF CONTENTS Introduction: stocks, seasons and sales Wouter Ronsijn and Niccol Mignemi 1. Landlords as rational investors? Grain storage on noble manors in the Rhineland area, 1650-1850 Friederike Scholten 2. Prices and seasons in late seventeenth-century England Richard W. Hoyle 3. A case study of corn sales: Harston Manor's corn book 1823-1842 Liam Brunt and Edmund Cannon 4. Production and provisioning: the Tumulto of 1692 in Mexico City Pablo F. Luna 5. The need for wheat: the pre-industrial expansion of Vienna's grain supply, 1800-1840 Jonas M. Albrecht 6. The respiration of Paris' catchment area in the nineteenth century: stocks and flows Laurent Herment 7. Urban development and local food production. Ability and inability of feeding growing cities by urban agriculture in nineteenth-century industrialising Belgium Pieter De Graef 8. Between fearing shortage and stockpiling fresh fish: did the Venetian Republic have an environmental policy in the eighteenth century? Sol ne Rivoal 9. Preventing subsistence crises: the state and granaries of abundance in Old Regime France G rard B aur 10. Storage and financing of the French wheat market in the inter-war period Alain Chatriot
